Lunch · Italian · 10 min
Pasta Integrale con Fagioli Bianchi, Prosciutto, e Rucola
- Calories
- 639
- Protein
- 46g
- Carbs
- 73g
- Fat
- 14g
Ingredients
- 33.7 g spinach
- 43.8 g whole-wheat pasta
- 67.4 g grape tomatoes
- 1 pinch crushed red pepper flakes
- 1.0333 clove garlic
- 0.5197 cup white beans
- 3.3 g extra-virgin olive oil
- 89.5 g prosciutto
Method
- 01Bring a pot of salted water to a boil. Add the whole-wheat pasta and cook until al dente, about 8-9 minutes. Reserve 1/4 cup pasta cooking water, then drain.
- 02While pasta cooks, heat extra-virgin olive oil in a wide skillet over medium heat. Add minced garlic and red pepper flakes; sauté for 30 seconds until fragrant.
- 03Add halved grape tomatoes to the skillet and cook until they begin to blister and release juices, about 3 minutes.
- 04Stir in cooked white beans to heat through in the tomato mixture.
- 05Add cooked pasta, fresh spinach, and torn prosciutto into the skillet.
- 06Splash in reserved pasta water and toss continuously until spinach vilts, prosciutto fat renders into a silky sauce, and pasta is well coated. Serve immediately.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
